Fall breakfast recipes

Cuddling up with the morning paper and a steamy cup of coffee is the perfect way to spend a crisp fall weekend morning. The only way to make it better is to include a delicious breakfast buffet. Prepare some of these simple harvest breakfast recipes with your family and spend the morning enjoying each other’s company.

Could you use a little taste of the season in your breakfast routine? These delicious autumn recipes will let you start your day off right.

Homemade Apple Cider

Serves 4

Ingredients:

6 – 8 Gala apples, quartered
1/4 – 1/2 cup granulated sugar
3 cinnamon sticks
2 – 3 tablespoons allspice berries

Directions:

Combine apples, sugar and enough water to cover them in a large pot. Tie cinnamon and allspice in a double layer of cheesecloth and add it to the pot.
Boil the water over high heat for about an hour, stirring occasionally. Then lower the heat, place the lid on the pot and let it simmer for 2 hours. Remove the pot from the heat and let it cool.
Take the cheesecloth out of pot and mash the apples with a fork or potato masher. Pour the mixture into a bowl through a strainer lined with cheesecloth. Wrap the solids in the cheesecloth and squeeze out the excess juice. Discard the solids.

Note: Cider can be enjoyed chilled or warm. To warm it, reheat it in a microwave or on the stovetop. Serve it with whipped topping, a dash of cinnamon and a squeeze of caramel sauce. It can be stored for up to a week in the refrigerator or frozen for up to 3 months.

Pumpkin Belgian Waffles

Yields 8

Ingredients:

1-1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon freshly grated nutmeg
1 teaspoon ground ginger
1 dash of salt
2 eggs
1/4 cup packed brown sugar
1 cup pumpkin puree
1-2/3 cups milk
1/4 cup (1/2 stick) butter, melted

Directions:

Preheat the waffle iron. Combine flour, baking powder, baking soda, spices and salt in a large bowl. In a separate bowl, whisk together eggs, brown sugar, pumpkin, milk and butter.
Gradually fold the wet mixture into the dry mixture until combined. Cook the batter according to the directions on the waffle iron.

Note: Top waffles with homemade fruit syrups, raisins, cranberries and pumpkin seeds. Serve with sour cream and honey. For a change, use the batter to make pumpkin pancakes.

Banana Honey-Nut Oat Muffins

Yields 18

Ingredients:

1/2 cup granulated sugar
1/2 cup unsalted butter
2 eggs
2 ripe bananas, mashed
3/4 cup honey
1/4 cup milk
1-3/4 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
Salt
1 cup quick cooking oats
1 cup raisins
1/2 cup walnuts, chopped

Directions:

Preheat the oven to 375 degrees F and spray a 12-cup muffin tin with nonstick cooking spray. Beat the sugar and butter in a large bowl until creamy. Mix in eggs, honey, bananas and milk.
In a separate bowl, combine the flour, baking powder and soda, salt and oats. Gradually mix dry ingredients into wet ingredients and stir in raisins and nuts.
Spoon the batter into cooking spray- or butter-coated muffin tins. Bake for 20 minutes or until a toothpick inserted in the center comes out clean.

Note: Serve these muffins warm with flavored butters.

Sweet Potato and Caramelized Onion Omelet

Serves 2 – 4

Ingredients:

3 tablespoons unsalted butter
3/4 cup diced sweet potatoes
3/4 cup sliced onion
1-1/2 tablespoons honey or maple syrup
8 eggs
1/3 cup heavy cream
2 teaspoons fresh chopped tarragon
Salt and black pepper to taste
1 cup sharp cheddar cheese, grated

Directions:

Heat 1 tablespoon of butter in a large skillet and cook the potatoes and onions, stirring occasionally, for about 5 minutes. Mix in the honey or syrup and cook until thick and all vegetables are coated. Remove the vegetables and set aside.
Whisk the eggs, cream, tarragon, salt and pepper in a medium-sized bowl. Heat 1 tablespoon of butter in a skillet and pour in half of the egg mixture. Cook it until the bottom is just set.
Spoon the vegetable mixture over one half of the cooked egg and top it with half the cheese. Fold the other half of the cooked egg over the vegetables and cheese and cook it for an additional 1 to 2 minutes or until the egg is no longer runny.
Slide the omelet onto a plate and keep it warm. Wipe out the skillet and repeat with remaining butter, egg mixture, vegetables and cheese. Cut each omelet in half to make four servings.

Note: For a tasty change, try Gouda, mozzarella or Brie in place of the cheddar.

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